Bung the peas, parmesan, garlic and herbs (saving some to garnish) in a processor and whizz until it’s a chunky purée – not long. Add the olive oil and whizz until you have a chunky paste, season generously with salt and pepper.

Dollop and swirl the pea pesto atop the cheese, garnish with more salt and pepper, basil and mint leaves, and a drizzle of olive oil.

Minty fresh.

By Melissa Clark, NYT food writer and author of many brilliant cookbooks including Dinner: Changing the Game, released earlier this year. We saw it on tastingtable.com.